Saddle of Lamb by Chef Julia Sedefdjian - Oliviers & Co.

Saddle of Lamb by Chef Julia Sedefdjian

April 29, 2021

A famous recipe from Southern France which enhances the Organic Sicilian Barbara Olive Oil with notes of fresh herbs which go very well with a saddle of lamb!

Saddle of lamb, Stuffed with chard and sundried tomatoes, spring vegetables and pesto

Stuffed saddle of lamb


Fried spring vegetables

  • Mixed carrots (1 bunch of each: orange, yellow and purple)
  • 500 g of flat beans
  • 2 chard bunches
  • Water





Serving: 4 - Preparation time: 40 minutes - Standing time: 40 minutes


1- Stuffed saddle

Preheat oven to 180°. Wash the spinach and fry it a few minutes in Oliviers&Co Barbara Olive Oil.

Then chop green spinach and set aside. Spread the saddle of lamb on a board and set aside the small breast.

Season with salt and pepper, add green spinach, tomatoes and replace the breast.

Roll up saddle of lamb and tie it up. In a frying pan with olive oil, brown all sides of the saddle.

Then place the saddle of lamb in a bowl and put it in the oven at 180° for 20 minutes.


2- Fried Spring Vegetable

Peel and cut the carrots in half. Remove green parts of the chard and wash them.

In a pan of water, plunge flat beans into boiling water and let them cook for 10 minutes, then drain them.

In a frying saucepan with Oliviers&Co Barbara Olive Oil, sweat vegetables, season with salt and pepper, then add the peeled garlic cloves and thyme.

Add a knob of butter and cover with water.

Let cook covered for 10 minutes over low temperature.


3- Pesto

Wash and remove leaves from basil. Peel the garlic cloves.

Blend everything in a blender with Barbara Olive Oil until you obtain a homogeneous mixture.

Adjust the seasoning if necessary.


4- Dressing

Cut the saddle into slices.

On a plate, put two or three nice slices of stuffed saddle of lamb, add a spoon of pesto and some fried vegetables.

Finaly, add some Oliviers&Co Taggiasca Olives and serve !



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